COMFORTING FAMILY DINNER
Lemon Herb Roast
Chicken with Large
Yukon Gold Potatoes
A golden, juicy roast chicken infused with bright lemon, rosemary and thyme, roasted over large Yukon Gold potatoes that soak up all the flavorful pan juices. Simple to prepare and perfect for a family dinner.
SERVES
4–6
OVEN
200°C / 400°F
ROAST TIME
About 1 hr 20 min
Low FODMAP
Gluten
Free
Dairy
Free
Nut
Free
Egg
Free
AT A GLANCE
Dietary & Allergen Guide
These icons show what is included in the recipe and who it may suit.
Low FODMAP
Low FODMAP with garlic-infused oil and onion-free stock.
Nightshade
Potatoes are a nightshade. Swap them for carrots and parsnips to make it nightshade-free.
Gluten Free
Naturally gluten-free.
Dairy Free
Contains no dairy.
Nut Free
No nuts included.
Egg Free
No eggs included.
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COMPLETE RECIPE
Ingredients & Instructions
Ingredients
Serves 4–6- 1 whole chicken (about 1.8 kg / 4 lb), patted dry
- 1.2 kg (2½ lb) large Yukon Gold potatoes, halved
- 3 tbsp garlic-infused olive oil, divided
- 2 lemons (1 zested and juiced, 1 cut into wedges)
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 1½ tsp fine sea salt, divided
- ½ tsp freshly ground black pepper
- 120 ml (½ cup) onion- and garlic-free chicken stock or water
HOW TO MAKE IT
Method — All Instructions
Heat the oven. Heat the oven to 200°C / 400°F. Pat the chicken dry and let it stand at room temperature for 20 minutes.
Season the potatoes. Toss the potatoes with 1 tbsp garlic-infused oil, ½ tsp salt and a few thyme leaves, then spread them in a large roasting dish.
Season the chicken. Rub the chicken with the remaining oil, lemon zest, 1 tsp salt, pepper and chopped rosemary and thyme. Put the lemon wedges and remaining herb sprigs inside.
Roast. Set the chicken on the potatoes, pour the stock around the potatoes and roast for 1 hour 15–25 minutes, until the juices run clear and the thickest part of the thigh reaches 74°C / 165°F.
Rest. Move the chicken to a board, cover loosely with foil and rest for 15 minutes. Return the potatoes to the oven to crisp.
Serve. Squeeze the lemon juice over the chicken and potatoes, spoon over the pan juices and serve.
Serving idea: Serve with steamed green beans or a crisp green salad for a complete family meal.
MAKE IT EASIER
Roasting Tips
Four simple tips for a juicy, golden roast chicken.
01
Dry the skin
Pat the chicken dry for crisp, golden skin.
02
Cut evenly
Cut the potatoes the same size so they roast evenly.
03
Check the thigh
74°C / 165°F in the thickest part means it is done.
04
Let it rest
Resting keeps the meat juicy and tender.
NOURISHMENT IN EVERY BITE
Health Benefits of the Ingredients
Chicken
Rich in high-quality protein, B vitamins and selenium.
Yukon Gold potatoes
Provide energy-giving carbohydrates, potassium and vitamin C.
Lemon
Adds bright flavor and a little vitamin C.
Rosemary & thyme
Add aroma and plant compounds with antioxidant properties.
Garlic-infused olive oil
Gives garlic flavor without the FODMAPs, plus heart-healthy fats.
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